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Sunday, November 15, 2009

Sunday, November 15, 2009

You've already seen all the fun "Wrecks" our volunteer bakers provided for the tour this past week. Well today, I thought it'd be nice to feature more of their NON-wrecky work. So if you live in one of these cities, now you'll know at least one baker who will "get it" if you order a Cake Wreck. ;)

Take note, all: this is the only acceptable form of a "cupcake cake."Plus, don't you love cakes that look readily edible? (Say that 5 times fast.)

Most of their work seems to be fondant-free, too; a good thing for you buttercream purists.

Our second baker in New York was Jacy Cakes, who provided a gluten-free cake so delicious you'd never know it was gluten-free. Here are a few more examples of what they can do:

I love this modern design - so cool.

Our next stop was Bethesda, MD, where we had Fancy Cakes by Leslie provide the goodies. Leslie's site is overflowing with classic, elegant cakes, but she also knows how to bring the fun:

Cute!

I'm still a sucker for pink and orange. Love it.

Next up was Boston/Framingham, where we again had two bakers. You may remember Cakes by Erin as the ones who made the Fenway Park cake. Well, here are a few more of their goodies:

Those are some mad figure modeling skills. Sweet.

And oh-so-pretty!

Birchgrove Baking, our second Boston bakery, drove all the way from Vermont to deliver the Cake Rex to the show. Check out some of their other work:

I love the colors and design on this modern wedding cake.

And here's one to make you go "awww":

Last but not least, we have Feast Catering from Atlanta. Lisa took on the responsibility of feeding over 400 people all by herself, by the way, and she did it all with a big smile on her face. In fact, all of our bakers were like that: so happy to be there, you'd think they were getting paid. (Which, just to be clear, they were NOT. Heheh.)

Anyway, you saw Lisa's quirky side with her cakes yesterday, so here are some of her more elegant designs:

Thanks again to all of the bakers who gave their time and effort during our tour! I'm sure I speak for the thousands of people who got sugar buzzes thanks to your efforts when I say, Your the 'Best!'

Those are awesome, particularly the work that uses very good and skilled techniques to float things in the air, over edges, etc. That's what separates the artists from the wreckers!

Wreckers might churn out acceptable cakes often enough to remain employed, but anyone who can do string work or stable floating pieces is unlikely to send a wreck out into public.

So glad you had an awesome tour, and I'm still so sad I had to miss the rescheduled Austin one. I guess you'll just have to come to the Austin cake show to do some signing for the 250ish people who had signed up for the first date but couldn't make the second!

I hate to nitpick, but did the baker drive from Vermont to Maryland or from Vermont to Massachusetts? If it was to Maryland you have her in the wrong section of the post. If it was to Mass, then you put the wrong city down.

Either way it was wonderful. I was one of the standing room only people.

Wow, what a talented group of decorators. I love the 'cupcake cake'! And the tipsy wedding cake. Didja see the hanging lace? Wow.

The piano has 86 keys, I think - count the octaves. There's two on the left, four on the right (for 6x12 keys = 72), and one set in the middle that has two sets of three black keys (14), for a total of 86. So, close, but not quite! Not that it's going to keep me from appreciating the pretty. :-)

I love the modern cake design and I love the pink and orange cake. The one with the pink flowers on the black and white cake is gorgeous too. I just found your site today through a reader of mine and wow they're gorgeous.

Um, I think that Jen intended "Your the 'Best!'" to be tongue-in-cheek. In case you are a reader wrestling with that, the quotes around (and capitalization of) 'Best' are also unnecessary. And while we're being picky, it's G-R-A-M-M-A-R. That is, unless I'm misreading the readers' comments here, in which case, I'd then say shame on me as well. lol

I love the shoe cake, but I don't think I could bring myself to eat the "shoes." It seems wrong, somehow, like they might have the texture of dehydrated meat. (That's the closest foodstuff I could think of to compare it with!)

Just wanted to give another shout out to Lisa at Feast who baked the cakes for the ATL event. THEY WERE AWESOME!!!! Plus, she's so nice! And while I can't speak for everyone at the signing, I can say that everyone in line around me was raving about her work. Thanks!

But, could someone please explain the last one to me? It's beautiful, and my next-to-nothing knowledge of decorating tells me that all that lacework is complicated and time-consuming, but, er, why is it a topsy turvy cake? I love the multi-coloured topsy turvys we've seen in the past, and I love the delicate work and piping, but why did those two styles get together here? An example of working with the customer no matter how odd the request?

I am in love with these cakes. I admire the creative ability of these fantastic bakers. They all seem like pictures and paintings instead of cakes. I wish they was a bakery around my area that could do this amazing work.

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What's a Wreck?

What's a Wreck?

A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.

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